Grilled Jerk Chicken Burgers

Hey all! Switching up the burger situation lately. I love cooking with ground chicken (over ground turkey) because I find it holds more moisture. Another tip too- grate some butter and add it into the mixture because these are so lean. They will grill nicely and won't get too dry. This recipe was inspired by my students when I taught in the Miami area. No scotch bonnets here (I am not that cool) but you can replace the jalapeno in the slaw with that instead (if you are cooler than me). I use Myfitnesspal to calculate the burgers and the slaw separately (slaw is around 8 servings and the burger is 4). I am not a nutritionist and always try to make sure macros are accurate, but always double check as ingredients often differ.

Burger Macros- 12 g Fat, 1 net carb, 21 g Protein

Jerk Slaw- 11g Fat, 1 net carb, 1 g Protein

Sometimes I also use a little jerk seasoning and mix it with mayo and put it on the burger too. Super flavorful dish. Would also make a great meatball and cauli rice bowl too if that's more your style. I did not add the lettuce "bun" or sliced tomato to the macros so also do that accordingly! Hope this helps ya switch things up, cause we loved it!

Full Recipe:

1lb Ground Chicken

¼ cup Almond Flour

3 Green Onions, diced

½ tsp. Fresh Ginger, minced

8 Large Romaine Lettuce Leaves

½ cup Mayo

2 tbsp. Apple Cider Vinegar

1/4 cup Shredded Red Cabbage

1 cup Shredded Green Cabbage

1 Jalapeno, sliced (or spicy pepper of your choice)

2-3 Tbsp. Chopped Walnuts

1/2 Beefsteak Tomato, slcied

1/4 Red Onion, sliced

Jerk Seasoning Blend:

1 tsp. Cumin

1 tsp. Sea Salt

1 tsp. Black Pepper

½ tsp Cinnamon

¼ tsp. Ginger

1 tsp Allspice

½ tsp. Nutmeg

INSTRUCTIONS

Pre-heat your grill to cook over direct heat.

In a small bowl combine all of the seasonings and mix well.

In a large bowl combine the ground chicken, almond flour, 2 chopped green onions, the fresh ginger, and 2 tsp of the jerk seasoning mixture.

Mix thoroughly with your hands and then form 4, 1/4 lb patties and set aside.

Next, combine the red cabbage, green cabbage, the other 2 green onions, walnuts, avocado mayo, apple cider vinegar, and remaining jerk seasonings. Mix thoroughly and place in the fridge until ready to use!

Grill each jerk chicken burger till it reaches an internal temperature of 165F. Mine took about 3-4 minutes per side.

To assemble your burger, take one romaine leaf and place the red onion and tomato over the lettuce, add the jerk chicken burger and top with the slaw. Cover with a final romaine leaf and enjoy!